ICE CREAM SANDWICH FOOTBALLS
1. Cut a 16-ounce frozen pound cake horizontally into 3-inch-thick slices. Cut out 18 footballs using a 312-inch football-shaped cookie cutter; arrange on a parchment-lined baking sheet.
2. Cut the carton off 1 quart chocolate ice cream (make sure it's frozen solid!) and place it on its side; cut crosswise into 12-inch-thick rounds. Cut out footballs from the ice cream (9 total).
Quickly place each in between 2 pound cake pieces and freeze at least 2 hours.
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